Coxinha Recipe Air Fryer

So, you’re scrolling through TikTok, see someone bite into a perfect, golden-brown coxinha, and suddenly *BAM* – you need one. Like, *yesterday*. But then you remember deep-frying involves hot oil, potential burns, and a kitchen smelling like a fast-food joint for a week. Ugh. What if I told you we could achieve that crispy, savory Brazilian magic with way less mess and guilt, all thanks to your air fryer BFF? You heard that right. Get ready to make some Coxinha without the deep-fry drama!

Why This Recipe is Awesome

Okay, let’s be real. This isn’t just *awesome*, it’s borderline genius. Why? Because you get all the authentic, mind-blowing flavor of a traditional coxinha – that creamy chicken filling, the super soft dough, the irresistible crunch – without a gallon of oil or the fear of a grease fire. It’s basically your favorite Brazilian street food, but made at home, with a fraction of the calories, and an even smaller fraction of the effort. It’s practically idiot-proof; even I, the queen of “oops, did I just burn water?”, managed to pull this off. Plus, it’s a fantastic way to impress your friends or just treat yo’ self on a Tuesday night. No judgment here.

Ingredients You’ll Need

Gather ’round, my fellow kitchen adventurers! Here’s your shopping list. Don’t worry, nothing too exotic, mostly stuff you might already have lurking around.

• For the Chicken Filling:
• 1 tbsp olive oil (or any oil you fancy)
• 1 small onion, finely chopped (don’t cry, it’s worth it)
• 2 cloves garlic, minced (because everything is better with garlic)
• 1 cup cooked chicken, shredded (rotisserie chicken is your best friend here, seriously)
• ½ cup chicken broth (or water if you’re feeling rebellious)
• 2 tbsp cream cheese (optional, but it makes it extra creamy and delicious, trust me)
• Salt and pepper to taste
• A pinch of smoked paprika (for a little razzle-dazzle)
• Chopped fresh parsley or cilantro (for freshness and ~flair~)
• For the Dough:
• 1 cup milk (any kind works, even oat milk if you’re feeling trendy)
• 1 cup chicken broth (same broth as above, we’re being efficient)
• 2 tbsp unsalted butter (or margarine, but why hurt your soul like that?)
• 1½ cups all-purpose flour (the basic kind, no fancy stuff needed)
• Salt to taste
• For Breading & Air Frying:
• 1 large egg, beaten (your coxinha’s protective shield)
• 1 cup breadcrumbs (panko works wonders for extra crunch, just sayin’)
• Cooking spray or a little oil for brushing (for that golden glow)

Step-by-Step Instructions

Alright, apron on, good vibes only! Let’s get these beauties made.

1. First, the Filling Fun: Heat oil in a pan over medium heat. Sauté the chopped onion until it’s soft and translucent (about 3-4 minutes). Add minced garlic and cook for another minute until fragrant.
2. Stir in the shredded chicken, chicken broth, cream cheese (if using), paprika, salt, and pepper. Cook for about 5 minutes, letting the liquid reduce and flavors meld. Remove from heat, stir in parsley/cilantro, and let it cool completely. This cooling step is crucial! Warm filling makes for sad, soggy dough.
3. Now, for the Dough Drama (but not really): In a large saucepan, combine milk, chicken broth, butter, and salt. Bring it to a gentle boil, then immediately reduce heat to low.
4. Add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Keep stirring for another 2-3 minutes to “cook” the flour and develop a smooth dough.
5. Transfer the dough to a clean surface (or a bowl) and let it cool slightly until you can handle it. Knead it for a few minutes until it’s smooth and pliable. You want it soft like a baby’s cheek.
6. Shape Shift! Take a small piece of dough (about the size of a golf ball) and flatten it into a disk in the palm of your hand. Place a spoonful of the cooled chicken filling in the center.
7. Carefully bring the edges of the dough up around the filling, pinching them together at the top to form the classic coxinha “drumstick” or teardrop shape. Make sure there are no cracks! Repeat with the rest of the dough and filling.
8. The Golden Coat: Set up two shallow bowls: one with the beaten egg, the other with breadcrumbs. Dip each coxinha first in the egg, letting any excess drip off, then roll it in the breadcrumbs until fully coated. Press gently to ensure the crumbs stick.
9. Air Fryer Time! Preheat your air fryer to 375°F (190°C) for 5 minutes. Lightly spray or brush your coxinhas with a little oil – this helps with that gorgeous golden color and crispiness.
10. Place the coxinhas in a single layer in the air fryer basket, ensuring they’re not overcrowded. You’ll likely need to work in batches.
11. Air fry for 10-15 minutes, flipping them halfway through, until they’re golden brown and crispy. Cooking times can vary, so keep an eye on them!
12. Remove, let cool for a minute (they’ll be lava hot!), and then devour!

Common Mistakes to Avoid

Listen up, buttercups. We’re aiming for perfection here, or at least something edible that doesn’t explode. Here are a few pitfalls to dodge:

• Warm Filling Woes: Trying to stuff hot chicken into your dough is a recipe for disaster. The dough will get gooey, tear, and you’ll end up with a sad, shapeless blob. Always let your filling cool completely. I’m serious, don’t rush it!
• Overcrowding the Air Fryer: Resist the urge to cram all your coxinhas in there like sardines. Air fryers need space for air to circulate and make things crispy. Overcrowding leads to steaming, not frying, and nobody wants a steamed coxinha. BTW, patience is a virtue here.
• Skipping the Oil Spray: Thinking your air fryer does *all* the magic without a little help? Nah. A quick spritz of oil or a light brush gives them that beautiful golden hue and helps the breadcrumbs crisp up perfectly. Don’t skip it!
• Not Kneading Enough: If your dough is crumbly or hard to work with, you probably didn’t knead it enough. A smooth, pliable dough is key for easy shaping and avoiding cracks.

Alternatives & Substitutions

Feeling creative? Or just missing an ingredient? No stress, my friend. Here are some ideas to keep your coxinha game strong:

• Filling Variations: Don’t like chicken? Or just want to mix it up? Try ground beef, shredded shrimp, or even a vegetarian option with seasoned mashed potatoes and cheese. My personal fave alternative? Creamy heart of palm (palmito) and cheese! So good.
• Dough Liquid: If you’re out of chicken broth, just use all milk, or vice versa. The flavor might be slightly different, but the dough texture will still be awesome.
• Breading Boost: Want an extra crunchy crust? Mix some finely grated Parmesan cheese into your breadcrumbs. Or, if you’re gluten-free, use gluten-free breadcrumbs! Easy peasy.
• Dairy-Free: Use a plant-based milk (almond, soy, oat) and dairy-free cream cheese/butter. The world is your oyster… or, well, your coxinha!

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual, humorous) answers!

• Can I make these ahead of time? Absolutely! You can form the coxinhas and bread them, then store them in an airtight container in the fridge for up to 24 hours before air frying. Just bring them closer to room temp before cooking.
• Can I freeze uncooked coxinhas? You betcha! Place the breaded coxinhas on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag for up to 2-3 months. Air fry from frozen, adding a few extra minutes to the cooking time. IMO, this is a total game-changer for meal prep!
• My coxinhas aren’t getting crispy, what gives? You probably overcrowded the air fryer basket (see “Common Mistakes”), or didn’t spray them with enough oil. Make sure there’s space, and give them a good spritz!
• Can I bake these instead of air frying? Yep! Preheat your oven to 400°F (200°C). Arrange them on a baking sheet, spray with oil, and bake for 20-25 minutes, flipping halfway, until golden brown and crispy.
• What if my dough is too sticky or too dry? If it’s too sticky, knead in a little more flour, a teaspoon at a time. If it’s too dry and crumbly, add a tiny bit of warm milk or broth, again, a teaspoon at a time, until it’s pliable. It’s an art, not a science, sometimes!
• What’s a good dipping sauce? Oh, the possibilities! A simple hot sauce, a garlicky aioli, or even a spicy marinara would be amazing. My secret weapon? A sweet chili sauce. Don’t knock it ’til you try it!

Final Thoughts

Phew! You made it. You’ve officially conquered the mighty coxinha, air fryer style. Give yourself a pat on the back, because you just leveled up your snack game significantly. These little pockets of joy are perfect for parties, movie nights, or just because you deserve something delicious. Now go impress someone – or just yourself – with your new culinary skills. You’ve earned it! Seriously, go make ’em. And send me pictures. I live for this stuff.